Sauté onion in olive oil with salt and pepper in a medium-sized pan with a high lip for a few minutes, over medium heat, until soft and fragrant.

Mix in sauce and tomato (and cayenne if using) and cook to heat everything through. Lastly, add the chopped greens and fold in.

With a spoon, make four little pockets in the saucy mess into which you can crack the eggs. Crack them in, then sprinkle a little salt and pepper on each egg, and drag the whites through the sauce. Don’t break the yolk. You know this. Mama didn’t raise no fool.

Put a lid over the pan and let cook until the whites are just set, about 4 minutes.

Pile some of your cooked grains at the bottom of a bowl, then top with big scoops of saucy mess and an egg. Add a little crumbled feta. Devour.

Made this tonight & it was great. Instead of using tomato sauce + tomatoes, I used a 20oz can of San Marzanos & cooked/mashed them down into a chunky sauce while the rice cooked. Beautiful and filling meal!

Why is this in the "Vegan" collection? This recipe is (doubly) NOT VEGAN. It contains both EGGS and CHEESE, neither of which can ever be considered vegan. Huge slip-up on an otherwise fine, quality site.

didn't have any greens on hand, so sauteed mushrooms with the onion, and topped the dish off with avocado and roquefort at the end. am already thinking about which variations to make it with again tonight! very versatile and delicious.